Wheat-Free Fish Cakes
This version of a familiar fish cake has the fresh flavor of haddock. Serve this with a spicy sauce or a fresh spritz of lemon.
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 lb. haddock
- 2 small leeks, cleaned and diced
- 2 egg whites
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ¼ cup olive oil
- Finely shred the raw fish with a fork. Combine all the Ingredients except the oil in a medium-size bowl; mix well. Form the mixture into small patties.
- Heat the oil in a medium-size sauté pan. Place the cakes in the pan and loosely cover with the lid; fry the cakes for 4 to 6 minutes on each side. Drain on a rack covered with paper towels; serve immediately.